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Lentil & potato stew

A delicious vegetarian recipe perfect for filling up mid week

Ingredients

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 teaspoons olive oil
  • 4 teaspoons Greenfields chilli powder
  • 3 teaspoons Greenfields ground cumin
  • 1 teaspoon Greenfields dried oregano
  • 1 tsp Greenfields ginger
  • 3 garlic cloves, minced
  • Vegetable stock cube
  • 200g dried lentils, rinsed
  • 2 cans chopped tomatoes
  • 8 new potatoes cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh spinach
To serve
  • Greek yogurt
  • Lemon
  • Pitta bread

Method

  1. In a heavy bottom pot, sauté the onion and carrots in olive oil for 3 minutes. Add in the chili powder, garlic, cumin and oregano; cook for another minute.
  2. Meanwhile, boil a kettle, add 200 ml boiling water to the vegetable stock cube and stir
  3. Pour the vegetable stock and add the lentils to the pot, bring to a boil.
  4. Reduce heat; cover and simmer for 20 minutes (until lentils are tender).
  5. Stir in tomatoes, potatoes, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender
  6. Wash and pat dry the spinach, add to the dish once ready to eat and stir in, add a squeeze of lemon and a  dollop of the Greek yogurt
  7. Toasted pitta bread to the side is optional – but delicious!